Doodh na Puff is traditionally made in the winter. Fresh  milk is used and to cool the
milk,  put out on an open terrace or flat roof overnight. (cover the utensil)
        
         DOODH NA PUFF aka Milk Puffs
        
         2 Litre milk
         8 tbsp sugar
         tsp vanilla essence
         pinch baking powder
         nutmeg powder, optional

         METHOD:
        
         Boil the milk with the sugar, stirring occasionally, till
         the milk has reduced to three quarters of its original
         amount. Cool and then add the vanilla essence and a
         pinch of baking powder. Refrigerate 24 hours.
        
         Chill the glasses. In each glass put about 2 tbsp of the cold milk.
         Take a little of the cooled milk at a time and using an electric
         beater, keep beating. removing the froth that rises to the top.
         Collect this froth in the glass till each one is full. Sprinkle the top
         with a little nutmeg powder. Refrigerate. Best eaten immediately.